Season your short ribs

Smoke them until they reach 165°F internal temperature

Add the short ribs to a pan

Add garlic, rosemary, thyme and beef stock

Cover with foil and place in the oven for 2 hours or until they reach 205°F and are probe tender

Remove the ribs and strain the braising liquid into a pan

Reduce the braising liquid by half

Cook the polenta according to package directions, then add butter, Parmesan, salt and pepper

Spread the polenta on a greased sheet and place in the fridge for 1 hour

Cut the polenta into squares

Fry the polenta in a pan on both sides until golden brown

Plate the polenta and short ribs, spoon over the reduced sauce and serve